Green peppers are delicious with this recipe but I use all the different colors the market has. Depending on the season, you will find them in red, orange, yellow, and purple. Imagine a party where the guest all get a different color. Makes a festive lunch or dinner.

Sauté a medium ONION or SHALLOT with finely chopped large CARROT until tender.

Add CURRY powder, SEA SALT and RAISINS to taste.

Blend with 2 cups cooked RICE or COUSCOUS .

Stuff mixture into 4-6 PEPPERS, tops carefully cut off into a lid and clean inside of seeds.
Put lid back on peppers.
Bake in shallow pan with water in bottom at 400 degrees until tender and a bit browned.